Wedding Biscotti Recipes

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WEDDING BISCOTTI



Wedding Biscotti image

Recipe Courtesy Katie Lee Joel and the Food Network. She gave these at favors at her wedding to Billy Joel because rosemary is a symbol of remembrance.

Provided by cookiedog

Categories     Dessert

Time 1h10m

Yield 50 biscotti

Number Of Ingredients 9

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 tablespoons finely chopped fresh rosemary leaves
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
3/4 cup dried currant

Steps:

  • Preheat the oven to 350°F
  • In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside.
  • Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla and gently stir in the flour mixture until just combined. Stir in currants.
  • Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick.
  • Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp.
  • Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 70.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 17.6, Sodium 35.3, Carbohydrate 11.3, Fiber 0.4, Sugar 4.5, Protein 1.4

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